In a sauce pan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
Add the ground veal and continue cooking over high heat until the meat is cooked through. Moisten with the white wine and reduce until the liquid is evaporated. Remove from heat and add the Camembert cheese, stirring until it is melted. Stir in the thyme, bread crumbs, Parmesan and eggs. Season with salt and pepper, mix well and set aside.
In a large pot, cook the lasagna noodles in boiling, salted water, 2 at a time. Drain and place in a bowl of ice water to stop the cooking process.
Spread one-twelfth of the filling along the longer edge of each drained, cooked noodle, and roll up to make the cannelloni.
In a sauce pan over medium heat, soften the shallots and garlic in the butter for two minutes.
Add the white wine and reduce by half.
Add the diced tomatoes, bay leaf, salt and pepper and cook over high heat for 5 minutes.
Stir in the cream and continue cooking over very low heat for 10 minutes.
Add the camembert and thyme, stirring until the cheese is completely melted. Transfer the sauce to a blender or food processor and whir just until smooth (a food mill works well too).
Preheat the oven to 200C/ 400F/.
Pour a little sauce in the bottom of a baking dish.
Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.